Weight Watchers Recipes > Desserts > Weight Watchers Corn Bread Recipe

Weight Watchers Corn Bread recipe

Ingredients Needed

  1. Yellow corn meal - uncooked (1.0 cup)
  2. White Wheat Flour (All Purpose) (1.0 cup)
  3. Baking Powder (Low Sodium) (2.0 tsp)
  4. Salt (0.75 tsp)
  5. Baking Soda (0.5 tsp)
  6. Cream Style Corn - canned (15.0 oz)
  7. Nonfat Buttermilk (0.5 cup)
  8. Egg White (2.0 large)
  9. Corn oil (0.666666666666667 tbsp)


Here’s how to make a healthy corn bread that can be served and consumed by 8 persons.

  • Start by preparing the oven. Preheat it to 400 degrees Fahrenheit.
  • Use a cooking spray to coat an 8-inch square cake pan.
  • In a large mixing bowl combine the following ingredients – 1 cup of uncooked yellow cornmeal, 1 cup of all-purpose flour, 2 teaspoons of baking powder, ¾ teaspoon of table salt, and ½ teaspoon of baking soda.
  • Mix well the ingredients mentioned by using a fork and then make a well in the center. When done, set it aside.
  • In a medium sized bowl combine the following ingredients – creamed-style corn, ½ cup of buttermilk, 2 large egg whites, and 2/3 tablespoons of corn oil. Mix together until it is well blended.
  • Pour the mixture into the mixture of dry ingredients. Combine until mixed.
  • When done combining the mixture of dry and wet ingredients, pour the batter into prepared 8-inch square cake pan and smooth the top.
  • Put into the oven and bake for 20 minutes or until a wooden pick inserted near the center of the cake comes out clean.
  • When the cake is completely baked, let it cool in a pan on a wire rack for at least 10 minutes.
  • After cooling the cake for 10 minutes, remove it from the pan. Transfer in a serving plate and allow it to completely cool down before slicing into 8 squares.
  • Serve and enjoy.
  • Tips in making better Corn Bread:

    It is important to always check your cornmeal for rancidity before baking. Rancid cornmeal will smell sour and musty; good cornmeal will have a sweeter smell.

    When mixing the batter for cornbread or muffins, do not use electric mixer. To prevent over mixing, do it by using your clean hands. It is attractive to have a few lumps in the batter. They will hydrate during baking and the lumps will help give a rocky appearance to your breads.

    Once moistened, work rapidly with the batter. The moisture will activate the leaveners in the batter.

    Cornbread does not keep well. It is best used on the day baked. Store leftovers wrapped in plastic and then aluminum foil and placed in the refrigerator. Cornbread can be frozen for six weeks.

    Use old-process cornmeal instead of de-germinated cornmeal when available. Cornmeal with the germ should be stored in the refrigerator for up to six months.

    If you are making cornmeal for stuffing, it can be baked up to three days ahead. Crumble it and keep it an airtight bag. Consider adding sage to cornbread batter.

    Consider replacing whole wheat flour for white flour.

    Consider sugar a variable. A sweeter cornmeal will have 1/4 cup sugar or more for every one cup of flour and one cup of cornmeal. Many southern style cornbreads have little or no sugar.

    When making corn muffins (or any muffins), partially fill any empty tins with water. The moisture will improve the muffins, the tins will heat more evenly, and cleanup is easier.

    If you want crusty cornbread take note of this tip. A dark pan will make crustier cornbread than a light pan. For the crustiest cornbread, use a skillet.

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Nutritional Information for 1 Serving

  • Calories


  • Fat


  • Carbs


  • Protein